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amother
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 Today at 2:11 pm
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I have some carrots, onions, sweet potatoes, chicken broth and one chicken cutlet (raw). If yes, can you help me with instructions? I don’t usually make soup.
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watergirl
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Today at 2:15 pm
| amother OP wrote: | | I have some carrots, onions, sweet potatoes, chicken broth and one chicken cutlet (raw). If yes, can you help me with instructions? I don’t usually make soup. |
Chop the vegetables and sauté for as long as you can handle. Add the broth and the chicken, and whatever spices you want (I'd use garlic powder and onion powder and salt if you'd like). If you have barley, throw that in also. Bring to boil, lower to simmer, let it simmer for a few hours and enjoy!
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yiddishmom
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Today at 2:15 pm
Shred the veggies.
Suatee for a while.
Then add water and salt.
If you want, you can cube the chicken and add it in.
But I would probably leave it out.
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amother
Steel
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Today at 2:15 pm
Sounds more like a chicken soup to me, but I'd saute the onions until translucent, then add cubed sweet potatoes and chopped carrots and let them saute a bit too. Then add the chicken broth and any water you want. Bring to a boil and let simmer. Add salt, dill, and/or garlic.
Add the cutlet a half hour or so before serving, and once just cooked, chop into smaller pieces and return to soup.
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amother
Honey
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Today at 2:19 pm
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I would cut and sauté the vegetables in some olive or vegetable oil. Add water or the broth to cover and season with salt, pepper and some dried herbs. Simmer on low light fir about 40 mins. . Roast the chicken cutlet on a tray in the oven with a little oil for about 40 mins at 350. Cut in cubes when finished and add to soup. Cook for another 30 minutes or so. You can purée or leave chunky. Also, you could add a handful of pasta to give it some body or finish with croutons (make your own with cubes of stale challah tossed with olive oil, salt, dried herbs and toasted in a 9x13 or sheet pan in the oven for about 15-20 minutes.
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amother
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Today at 2:38 pm
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Thank you all! It’s currently simmering on my stove!
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